This is a great and delicious recipe for the family. Yum!

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Recipe Summary

prep:
10 mins
cook:
12 hrs
additional:
2 hrs 45 mins
total:
14 hrs 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Brine:
Spray:

Directions

Instructions Checklist
  • Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.

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  • Soak wood chips in a bowl of warm water while pork is brining.

  • Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.

  • Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.

  • Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients, contributing to the sodium. The actual amount of brine consumed will vary.

Nutrition Facts

254 calories; protein 10.8g 22% DV; carbohydrates 39.8g 13% DV; fat 5.8g 9% DV; cholesterol 34.3mg 11% DV; sodium 7629.1mg 305% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/14/2017
Made as written except mine was ready in 8 hours. I think 12 hours is too long. Other than that this was perfect as written. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/14/2017
Made as written except mine was ready in 8 hours. I think 12 hours is too long. Other than that this was perfect as written. Read More
(2)
Rating: 5 stars
01/02/2019
Delicious. I also shortened the time to 8 hours and it was perfect. I let my meat sit in the brine overnight to lock in some extra flavor as well. Would highly recommend this recipe! Read More
(1)
Rating: 5 stars
04/02/2020
I brined the meat with salt, homemade Maple syrup, apple juice, hickory smoke liquid, and smoked Spanish style paprika. Read More
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